Los Angeles daily herald., 1887-04-05
PICKING OF INFESTED FRUIT.
HOW THEY MANUFACTUR RE
OLIVE OIL.

Description Of Kimball,s Ma.
tlonal City olive Oh Manu-
factury.
Although one of the oldest industries,
the manufacture Of olive oil is one of the
least understood And it il no wonder.
The suggestion Of oil In the delightful
little relish which appears a. pickle on
all Southern California tables is very
faint. But it is primarily for its oil that
the olive is grown. Every country
housewife knows how olives are picked,
and to find cut how olives are made into
oil Union representative visited the
works of Frank A. Kimball, at National
City. stsi "r'
The mandatory, which is the largest
Of the kind in the State, is q large,
roolmy brick building, over 100 feet in
length and two stories in height, with.
OUT ornaments, but withal . very come.
ly edifice. On one side stands . large
furnace, which sends forth sound like
an engine in labor, and the newspaper
man at once made the inquiry il that
was where they tried the oil out, and he
did not know why everybody laughed.
But he went inside, following the fore.
qan, wh0;led him to the second story,
fenarking th1t in the oil bqdnesp every. i
thing begins at the top. The entire
floor was spread to the depth of two
inches with olives. Open skyLghts were
dashing in upon them the warm suns
rays, and the fruit seemed to be sending
up faint mist, which curled about
and then was dissipated, only
to fill the foomfwith q slight but sweet
scent.
''Those came in to-day. They have
just been picked. In about, two weeks
they Will b as dry a. those" remarked
the reporters guide, pointing toa heap
in corner, where the olives looked like
prunes. "Those are ready for the
crusher."
The crdsher aforesaid is down stairs.
Il, il 8 great bowl Of masonry, perhaps
ten feat in diameter, with its foundation
deep in the earth. Upright in the cen.
ter is o large frame, turning slowly,
moved by tugging engine near by, and
round and round in the bowl runs
huge stone, six feet high and perhaps
loot in thickness. attached to the beam
~ an, axle- The bowl is full of. olives,
ind the stone in its circuit is crushing
hem, seeds and all, with pressure OF |
80 tons to the space of twenty
nches. There are 400 pounds |
Il olives lin the q bowl, but
n about twenty minutes the
orman signals the engineer that the
,omaee is made, and the grinding ceases.
4 'scsge" isthen brought and the black
ooking mass i shoveled into it. This
. then carried TO q press, the base of |
which resembles the bowl of the crusher,
,ut has an outlet ON one side. Steam is |
hen turned on again, and a. q screw |
Ilowly forces down the presser, the oil, |
now for the first time apparent, flows
through the bars of the cage copiously,
and streams through the foutletr into q A
tank below the door. The iqaid is al. |
most black at first, but on standing a |
day or two clear, straw.colored fluid is
dipped from the surface Of the
sasks? When almost half way to the
bottom, slidark sediment is encountered.
That is good food for the hogs, and to
that use the maker rsleQates, it.
From the first tank the oil goes
to second series of receptacles. q
let of bright galvanized iron casks which
,tand. closely, covered with netting,
lround the wall. Here the oil remains
rom three to five months, and the fibri.
,ous matter gradually settles to the bot
;om, this time only to the depth of an |
noh or two. Again it is dipped of, this
lime to the last set of casks, but es it |
goes it 10 filtered, first through kind of |
1air cloth, brought from Italy, then
through . felt cloth, on which is thick
aper of cotton snd linen fiber, and ~ it |
trips from this cloth it shows that it has |
gained that delicate straw color, lightly |
tinted with green. which is typical Of |
pure olive oil. It goes into the casks |
again after this publication. there re.
maing short time; and from these it is |
irawn into bottles, label is put on and |
Frank Kimball's olive oil is ready for the |
market. 4 e T4QIIaTffff5 ii
The utmost cleanliness il observed |
the entire process. The dan
ger that the oil will become rancid is so
great that every care is taken, T4 z 4
The manufacturing seems simple; there l
d no ponderous machinery except the
,rusher; but extraordinary skill and care |
b absolutely necessary to run q good
product. Mr.. Kimball has q foremsn
rom Italy, A. Gaddi. who has from
1outh been o manufacturer Of oil, and
,very thing is done on the Italian plan.
The works are;EcspAbts'pf converting
very day eight tdn1 ~ olives into oil,
md as Mr.. Kimbaitsfhs ordered ma.
,hinery to double ths&apacity Of them,
Ill the olives which VII be raised in this |
ection for years can used at National
City.-San Diego Uni.
BANK NNICE. |